Grande Cuvee 2011

Average yield
45 hl/ha

Grape varieties
Merlot: 25 %
Syrah: 25%
Petit Verdot: 25 %
Cabernet Sauvignon: 25%    


The grapes from top parcels of each sorts are selected first on the vineyard and that only good full mature grapes are hand-picked, then carefully selected again on sorting tables. The philosophy is to ferment only good quality of grapes. The tanks are filled by gravity without crush the grapes. Cold maceration of whole berries is performed from 5 to 8 days at 14 - 16 ºC to achieve desire color and fruit extraction. Alcohol fermentation with addition of selected yeast strains is controlled at 26-28 ºC during 8-10 days, in order to reach 3-4 g/l residual sugar. The regularly pump over and pigeage are done in order to conduct slowly extraction from grapes substances and achieve balance in wine. The hot maceration 28- 30 ⁰C with marcs followed from 8 to 10 days in concrete tanks 10 m³-thermoregulated. Malolactic fermentation continues in oak barrels, then ageing at least 18 months in oak barrels.

Barrels: 100% new oak


This is a wine characterised with its balance and finesse. The colour is alive, intense and garnet with ethereal glow. The nose is dominated by berries, plum and nuts elegantly combined with the oak. The body is powerful, juicy and spicy, perfectly balance and with velvet tannins. The aftertaste is long, memorable with hints of chocolate, and vanilla.